- 1 teaspoon [5 mL] canola oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon [2.5 mL] ground cumin
- 1/4 teaspoon [1 mL] ground Cayenne pepper
- 2 cups [500 mL] quartered scrubbed tiny white potatoes
- 1 [32-ounce / 900-mL] box chicken broth
- 1 cup [250 mL] water
- 1 bunch kale, tough stems discarded and leaves chopped into bite-size pieces [approximately 7 cups / 1.75 L]
- 1/2 lemon, juice only
- 1/2 sweet red pepper, membranes removed and seeded, diced
- Into a large saucepan, heat canola oil over medium heat.
- Soften chopped onion until translucent.
- Stir in minced garlic, cumin and Cayenne pepper.
- Add potato wedges; pour in chicken broth and water.
- Stir in kale by large handfuls, adding more as the leaves wilt.
- It will seem like too much dale at first, but the volume reduces as the leaves cook.
- Stir in half of lemon juice.
- Cover and leave to simmer over medium-high heat for approxiimately 15 minutes, until kale is tender and potatoes are cooked through and easily pierced with a knife.
- Add spoonfuls of remaining lemon juice to adjust the flavor if desired.
- Serve, garnished with sweet red pepper dices.